Heat oven to 350 degrees F. Place pumpkin seeds, water, and 2 teaspoons of salt in a large saucepan and bring to a boil for 15 minutes. Drain seeds, blot dry, and toss with olive oil, paprika, and remaining teaspoon of salt. Spread the seeds in a single layer on a nonstick baking pan; roast until lightly golden and crisp -- about 30 minutes.

Tips & Techniques

Like many nuts, roasted pumpkin seeds should be stored in the freezer.